Description
White Chicken Enchiladas are creamy, comforting, and full of flavor. With a mild, smooth white sauce made from sour cream, green chilies, and chicken broth, this dish stands apart from traditional red sauce enchiladas. It’s easy to make and perfect for weeknight dinners or for serving to a crowd.
Ingredients
3 cups shredded chicken (cooked, rotisserie chicken works great)
8 medium flour tortillas
1½ cups shredded cheese (Monterey Jack, Mozzarella, or Cheddar)
1 can (4 oz) green chilies
3 tablespoons butter
3 tablespoons flour
2 cups chicken broth (low-sodium recommended)
1 cup sour cream
Optional: sautéed onions, garlic, jalapeños, cumin, smoked paprika, chili powder
Instructions
Preheat oven to 350°F (175°C).
Warm tortillas in a damp paper towel or dry skillet.
Prepare chicken: Boil, bake, or use rotisserie chicken, then shred it.
Mix the chicken, some of the cheese, sour cream, and green chilies in a bowl.
Roll the chicken mixture into tortillas, place them in a greased 9×13-inch baking dish, seam-side down.
In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute.
Slowly add chicken broth while whisking to avoid lumps. Let it thicken for 3–5 minutes.
Remove from heat and stir in sour cream and green chilies. Season with salt, cumin, or garlic powder if desired.
Pour sauce evenly over enchiladas and top with remaining cheese.
Bake for 25–30 minutes or until cheese is melted and edges are bubbling. Broil for 2–3 minutes for a golden top.
Let rest for 5 minutes before serving.
Notes
Use gluten-free tortillas and a 1:1 gluten-free flour blend for a gluten-free version.
For dairy-free, substitute dairy-free sour cream, cheese, and butter.
Add more spices or heat by using jalapeños or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex